Cock-a-Leekie pate: A Taste of Scottish Tradition
This recipe offers a modern twist on the classic Cock-a-Leekie soup, transforming it into a rich and flavourful pate perfect for a special occasion or a sophisticated appetizer. Cock-a-Leekie, meaning “cock in leeks,” traditionally features chicken and leeks – a testament to the resourceful use of ingredients in Scottish cuisine. This pate retains those core elements, enhanced with warming spices and a touch of creaminess.
Yields: Approximately 12 servings
Prep time: 30 minutes
Cook time: 2 hours
Ingredients:
For the Cock-a-Leekie base:
- 1 whole free-range chicken (approx. 3-4 lbs), or 8 chicken thighs and drumsticks
- 6 large leeks, white and light green parts only, well washed and thinly sliced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken stock
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon dried marjoram
- Salt and freshly ground black pepper to taste
For the pate:
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Cooked chicken, shredded (from the Cock-a-Leekie base)
- 1/4 cup chopped fresh parsley
Instructions:
1. Prepare the Cock-a-Leekie base: Place the chicken, leeks, carrots, celery, chicken stock, white wine, bay leaves, thyme, and marjoram in a large pot or Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the chicken is very tender and easily falls off the bone.
2. Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Strain the remaining broth through a fine-mesh sieve, reserving the liquid.
3. Make the pate: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a roux forms. Gradually whisk in the reserved Cock-a-Leekie broth, stirring until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Stir in the heavy cream, nutmeg, salt, and pepper. Reduce heat to low, add the shredded chicken and chopped parsley. Gently simmer for another 5-10 minutes, allowing the flavours to meld.
5. Transfer the mixture to a food processor or blender and blend until smooth. Taste and adjust seasoning as needed.
6. Pour the pate mixture into a terrine or loaf pan lined with plastic wrap, allowing a little overhang for easy removal. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pate to set.
7. To serve, carefully remove the pâté from the pan. Remove the plastic wrap and serve chilled, sliced into neat portions. The pate can be served with crusty bread, crackers, or as part of a larger platter of appetizers.
Optional additions: For an extra layer of flavour consider adding a finely diced shallot to the Cock-a-Leekie base, or a splash of sherry to the patemixture before blending. A sprinkle of paprika on the finished pate adds a vibrant touch. Enjoy your taste of Scotland!